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Carrot & grain salad
Carrot & grain salad
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Total Time:
18 minutes
Ingredients:
  • 350 g mixed-colour baby heritage carrots
  • 1 pomegranate
  • 1 big bunch of fresh mint (60g)
  • 1 x 250 g packet of mixed cooked grains
  • 40 g feta cheese
Instructions:
  • First, wash and halve any larger carrots before placing them in a large cold non-stick frying pan with 1 tablespoon of olive oil, a pinch of sea salt, and black pepper. Cook on medium-high heat for 15 minutes until golden and tender, tossing regularly. While the carrots are cooking, halve the pomegranate and squeeze the juice from one half through a sieve into a large bowl. Add 1 tablespoon of red wine vinegar and 2 teaspoons of extra virgin olive oil. Finely chop the top leafy half of the mint and stir into the bowl. Taste and adjust seasoning. Transfer the cooked carrots to the dressing bowl. Warm the grains in the pan for 1 minute with a splash of water, then add them to the bowl with the dressed carrots. Divide the mixture between plates. Bash the remaining pomegranate half with a spoon so the seeds fall over the salads. Top with crumbled feta and reserved mint leaves before serving. Enjoy your delicious meal!

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